Growing a fermentation practice
Roots and rhythms, some reflections on fermentation Continue reading Growing a fermentation practice
Author: mabiferments
Lentil Giniling (Lentil Crumble)
Using sprouted lentils, we made a vegan version of giniling. Continue reading Lentil Giniling (Lentil Crumble)
Ginisang Burong Mustasa at Tokwa (Healthy Pulutan!)
You read that right! A simple tofu stir-fry is the answer to good-for-you bar chow especially with some burong mustasa. Continue reading Ginisang Burong Mustasa at Tokwa (Healthy Pulutan!)
Ensaladang Talong (Grilled Eggplant Salad)
Looking for a veggie dish this Lent? The reliable ensaladang talong gets a ferment addition. Continue reading Ensaladang Talong (Grilled Eggplant Salad)
7 Vegan Recipes Using Kimchi
Here’s where you can use our vegan kimchi in different recipes—from a light noodle salad to a hearty breakfast Continue reading 7 Vegan Recipes Using Kimchi
Kalamansi “Kosho”
Get some Japanese inspiration and use your preserved kalamansi for a “kosho”-style condiment Continue reading Kalamansi “Kosho”
Kimchi Quesadilla
Use sweet potato to counter the crunchy sourness of kimchi. It’s simple and delicious! Continue reading Kimchi Quesadilla
Paksiw sa Tepache
We take this popular Pinoy cooking method and used tepache along with vinegar for a veganized paksiw Continue reading Paksiw sa Tepache
Curtido(ish)
If you get a hold of purple cabbage, take inspiration from the El Savador ferment, curtido. Continue reading Curtido(ish)
Creamy Lemony Pasta
Using preserved lemons, here’s a riff on the Bon Apepetit recipe for preserved lemon pasta. Continue reading Creamy Lemony Pasta